|Banner advertisements by bbqads.com|
In Reply to: Re: Hiring a Pitmaster for BBQ Restaurant in Tulsa, OK posted by Branden on January 22, 2011 at 19:41:10:
A Pitmaster is just what the title implies. You are a master of your craft. You know your pit inside and out and can produce barbecue fit for the gods. I have seen plenty of "chefs" bite the dirt on the competition trail. Tuffy is an exception not only because he is a chef but mostly he has a commercial kitchen that he can do a lot of research and development as well as learning what the judges ( not the public ) like. Bad Byron is another one.
Flavor profiles are great as long as you don't stray too far away from the basics of barbecue. The key to commercial barbecue is consistency. The key to having a successful bbq operation is also regional. What works in North Carolina won't work in Tulsa Oklahoma, Dallas Texas or even Kansas City. You have to know what you're clientele expect and don't deviate too far from it.
The BBQ Forum Home Page